Vanilla Bourbon Peach Preserve Waffles April 23, 2017 10:46

It's no secret that our blog needed some serious love. We're dusting things off and making some room for some fresh new ideas on how to use our products- and so excited to be collaborating with our friend Kasim on recipes- starting with this breakfast/brunch (let's be honest here, anytime) recipe using our Vanilla Bourbon Peach Preserves. Keep reading for all the details to make your weekend morning anything but ordinary.

Vanilla Bourbon Peach Preserve Waffles 

If you are looking for a way to take your brunch game to an entirely new level, look no further! These are not your typical, Saturday-morning waffles.



These bad boys are loaded with our Vanilla Bourbon Peach Preserve. When paired with maple syrup, you end up with a utterly addictive breakfast staple that is unlike any waffle you’ve had before.



Ingredients (serves 3 to 4)
1 egg
1 cup all purpose flour
½ cup milk
¼ cup vegetable oil
¼ teaspoon vanilla extract
½ tablespoon sugar
¼ cup Vanilla Bourbon Peach Preserve
2 teaspoons baking powder
pinch of salt
 
 

Preparation:

In a medium-sized bowl, combine all dry ingredients (flour, sugar, baking powder and salt). Gently mix until well combined.

Pour into bowl of mixer and add in all wet ingredients (egg, milk, vegetable oil, vanilla extract and vanilla bourbon peach preserve). 



Mix at medium speed for five to eight minutes or until smooth. Preheat waffle iron while batter is mixing. 



Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

 
 Serve hot with maple syrup (and gratuitous amounts of whipped cream). Cheers! 

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Clementine Thyme Roasted Chicken with Anna Duddenhoeffer Simpson June 26, 2015 10:15

It's no secret that we're huge fans of Anna's. I'm still arguing with my husband about changing our Rosemary Fig Spread to a year-round offering so I can make her Fig Granola 3x a week. Follow along on her blog Eat & Drink with Anna, Facebook or Instagram- you're quickly convinced that you don't just want to eat & drink with Anna- you NEED to. Click to follow her easy, refined take on flavors, witty banner and sharp eye for style. Lucky for us, she's visiting us today with a recipe that's perfect for a rustic summertime family meal that's nothing short of Ina-I-just-did-this-perfection. Chicken quarters roasted with our Clementine Thyme Marmalade, plated with quinoa- the perfect dish to celebrate the season, without sweating it out in the kitchen all day- enjoy!

Clementine Thyme Roasted Chicken



This weekend, I treated my family to a homemade meal made with one of my very favorite local products—Clementine Thyme Marmalade from my friends at Kansas City Canning Co.



I have to say that the Clementine Thyme Marmalade is perfect for summertime and makes a dynamite sweet and savory glaze for roasted chicken leg quarters.



Ingredients
(serves 8)

1 stick (8 tablespoons) butter, softened
5 tablespoons Kansas City Canning Co.’s Clementine Thyme Marmalade
2 teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon fresh thyme leaves, minced
a few bunches of fresh thyme
8 chicken leg quarters
brown rice or quinoa (optional)



Preparation

In a medium bowl, use a spatula to combine softened butter, Clementine Thyme Marmalade, sea salt, garlic powder, black pepper, and minced thyme leaves until very smooth. 

Dry chicken leg quarters with paper towels and arrange in two baking dishes, so that the chicken leg quarters fit snugly, but are not overcrowded.  Tuck thyme bunches in between chicken leg quarters.  Separate the chicken skin from the meat—but don’t remove it entirely!—by gently running your finger or a butter knife just under the skin.

Use a spoon or a knife to apply about half of the butter/marmalade mixture inside of the skin of all eight pieces of chicken.  Coat the tops of all eight pieces of chicken with the remaining half of the butter/marmalade mixture.

Bake uncovered for 25-30 minutes or until the chicken skin is quite brown, but not burned.  Once the skin is brown, remove from oven, cover with aluminum foil, and cook for another 35-45 minutes, or until the chicken is completely done and the juices run clear.  Serve over brown rice or quinoa and top with the delicious juices from the pan.

Resident Contributor Anna Simpson is a lifelong Kansas Citian, food-lover, and local goods enthusiast.  She's a lawyer by day, writer by night, and contributor for Feast Magazine's blog, The Feed.  She also writes and curates her own food blog, EatAndDrinkWithAnna.com, where she celebrates the age-old ritual of sharing good food and good wine with good people. 

 

 

 


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Minnie Dalton's KC Cooler June 12, 2015 13:16

This June has been unseasonably warm with humidity to match. Trademark Midwestern dog days call for something breezy and light- with just enough kick. Minnie's KC Cooler has us covered with our Blood Orange Ginger Shrub, S.D. Strong Pillar 136 Gin, and our favorite of all favorites, St. Germain. Enjoy on a patio or porch- and catch a summer breeze!

KC Cooler

 Ingredients:

.5oz St. Germain
1 oz. Kansas City Canning Co. Blood Orange Ginger Shrub
1oz Ginger Simple Syrup
.5oz Lime Juice
4 dashes Orange Bitters

Preparation:

Combine all ingreditents in a shaker filled with ice. Shake for 20 seconds. Strain into an ice-filled glass. Garnish with lots of mint.
Cheers!

 

Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter and tends bar at Kansas City's Thou Mayest in the Crossroads.


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G.D. Collins with David Allison June 05, 2015 13:23

What's summer without a cocktail? David Allison visits us with a Collins using our Pickled Balsamic Grapes, gin (gin for the win!), and a little cabernet- for a refreshing and refined take on the classic. What's G.D. stand for? Gosh Darn for us, but it can be whatever your heart desires! Mix one up and enjoy the weekend- cheers!

The G.D. (Gosh Darn) Collins

 



2 oz. gin (I used Hendrick's, I like how the botanicals play with the pickled grape)
1 oz. fresh lemon juice
1/2 oz. simple syrup
1/2 oz. red wine (I used Cabernet Sauvignon)
3 Kansas City Canning Co. Pickled Balsamic Grapes
2 dashes pickling liquid from grapes
lemon wheel
club soda

Mix gin, lemon juice, simple syrup, pickle juice in glass with ice, stir and strain into collins glass with fresh ice. Top with club soda, float red wine over the back of a spoon on top. Garnish with lemon and skewer of grapes.

David Allison is a photographer who enjoys a focus on shooting & styling food. A seasoned veteran of the KCMO restaurant scene, follow his antics around town on Instagram @chimpchomp. Explore more of his incredible work at davidallison.prosite.com. A creative chef in his own right, he creates dishes at home embracing his love for local ingredients embracing the aesthetic, flavor and balance of good food and drink.


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Minnie Dalton's 7-Pepper Margarita May 01, 2015 11:00

We're here to tell you that you're better than that dusty bottle of margarita mix that's been sitting in your cupboard since last year. Minnie's recipe for a margarita featuring our 7-Pepper Jelly is a sophisticated take on the traditional favorite that will make you wish every day was Cinco de Mayo! Grab that tequila, some limes and our fan favorite pepper jelly and mix one up to celebrate!

7-Pepper Margarita



There's nothing wrong with celebrating Cinco De Mayo with a classic Margarita, but why not up your game with a spin on it?! I promise this slightly savory take on the classic is sure to hit the spot!



One of my favorite things to do during the spring/summer is to juice anything and everything possible to create new and interesting cocktails! Kansas City Canning Co's 7-Pepper Jelly is a nice mix of sweet and spicy, and I must say it's quite delicious with some cheese and crackers!

Ingredients:
1.5 ounces Fresh Red Bell Pepper Juice
1 Tablespoon Kansas City Canning Co. 7-Pepper Jelly
2 ounces Silver Tequila
1 ounce Fresh Lime Juice
1 splash of Saline or 1 pinch of Salt

Preparation:
Combine all ingredients in a shaker filled with ice. Shake very well for about 20 seconds. Fine-strain into a chilled coupe. Garnish with bell peppers.

Happy Cinco De Mayo!


Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 


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Minnie Dalton's KC Old-Fashioned April 24, 2015 13:06

I won't lie, when my husband told me he wanted to pickle grapes, my first response was to check his temperature to see if he was running a fever. But after he crafted our Pickled Balsamic Grapes featuring warm vinegar, anise, clove and cinnamon- I was sold. As complex as an olive, they're unexpected, and the perfect addition to everything from cheese plates to cocktails. Not surprisingly, our own Minnie Dalton has crafted a riff on the Old-Fashioned featuring our grapes and Kansas City's Own J. Rieger a Co. Whiskey. Take a lesson from me and don't wait to mix one of these up- you'll be happy you did!

KC Old-Fashioned

 
This elegant and simple variation on the Old-Fashioned is sure to impress! So many people have come up to me and told me how they can't get enough of KC Canning Co.'s pickled grapes, and I can't blame them, they are simply delicious!



And of course you can't go wrong using J. Rieger in this KC Old-Fashioned or any Old-Fashioned for that matter!
Cheers!

Ingredients:
1 ounce Pickling Liquid from Kansas City Canning Co. Pickled Balsamic Grapes
2 ounces J. Rieger Whiskey
.5 ounce Simple Syrup
2 dashes Angostura Bitters
2 dashes Lemon Bitters

Preparation:
Combine all ingredients into a mixing glass. Add ice and stir for 20-30 seconds. Then strain into a chilled rocks glass, and garnish with grapes and a lemon twist.


Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 


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Clementine Thyme Compound Butter Seared Pork Chop & Charred Corn Succotash with David Allison April 16, 2015 08:30

When you meet David Allison, you get this feeling like, YES. HE GETS IT. With an eye for food, flavor and complexity- he creates food and drink with a balance of accessibility and complexity that will make you look like you've been away for months at culinary school. Add in his incredible photographs and you're in a dreamy world where you want to cook, eat and experience everything through that lens. Good news- you can! He's created a perfect recipe to ring in warmer months embracing seasonal flavors with our Clementine Thyme Marmalade and Sriracha Pickled Green Beans that will have you running to set up your patio furniture for outdoor dining. Just make sure you make enough for seconds.

Seared Pork Chop with Clementine Thyme Compound Butter & Charred Corn Succotash

 


Prepare an aged bone-in pork chop from Broadway Butcher, seared in a pan and finished in a 400 degree oven, or grill if you'd prefer.

Clementine Thyme Compound Butter
2 tablespoons Kansas City Canning Co. Clementine Thyme Marmalade
1/2 cup softened butter
1 teaspoon fresh picked thyme
1/2 teaspoon finely minced garlic
Salt & Pepper to taste

Fold all ingredients together, refrigerate until firm, top pork chops with a generous dollop

Charred Corn Succotash
1 shallot, finely chopped
2 tablespoons pickling liquid (from green beans)
1 cup shelled, cooked edamame
2 cups corn, off the cob (canned works in a pinch, but drain well)
1 tablespoon butter
Salt & Pepper to taste

Heat a cast iron skillet over med-high heat, add a light coating of olive oil, add corn.
Cook corn until charred on edges, add shallot and lower heat to medium.
Cook shallots until translucent, add green beans and edamame, cook until heated through.
Finish with green bean pickling liquid, butter, salt & pepper

The tartness and heat of the beans cuts the richness of the succotash nicely, it was tasty spin on an old classic- perfect for all the summer corn we've got headed our way!

David Allison is a photographer who enjoys a focus on shooting & styling food. A seasoned veteran of the KCMO restaurant scene, follow his antics around town on Instagram @chimpchomp. Explore more of his incredible work at davidallison.prosite.com. A creative chef in his own right, he creates dishes at home embracing his love for local ingredients embracing the aesthetic, flavor and balance of good food and drink.


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Minnie Dalton's Grand-Dad's Morning Sour April 03, 2015 13:31

The perfect alternative to typical citrus brunch cocktails, Minnie's take on the sour elevates your morning cocktail game beyond typical bubbles and processed OJ. A bright mix our Clementine Thyme Marmalade and whiskey is the perfect start your morning with vibrant notes of citrus and a velvety finish. Add one to your brunch menu and bring on the weekend!


Grand-Dad's Morning Sour




This is my take on the classic Marmalade Sour.
I upped the whiskey and reduced the lemon and simple syrup to make this cocktail a more spirit-forward drink. I say, who needs a Mimosa when you could have a nice strong sour?!



Here’s a little info about Old Grand-Dad Whiskey: Old Grand-Dad is a brand of whiskey distilled at the Jim Beam Plant. The brand was created by Raymond B. Hayden and was named after his grandfather Basil Hayden,  Sr., a well known distiller during his lifetime, who is also depicted on the front of each bottle. Old Grand-Dad has a high rye content that helps create a well-balanced cocktail.

And yes, this cocktail has an egg white in it… Please don’t be scared, it  just makes this cocktail ever so silky, smooth and beautiful!

Ingredients:
2.5 ounces Old Grand-Dad Bonded Whiskey
.5 ounce Lemon Juice
.5 ounce Simple Syrup
1 Tablespoon Kansas City Canning Co Clementine Thyme Marmalade
3 dashes Orange Bitters
1 Fresh Egg White

Preparation:
Combine all ingredients into a shaker and shake for 10 seconds. Then add ice and shake for about 20 more seconds. Fine-strain into a chilled coupe. No garnish necessary.
Cheers!

 Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 


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Minnie Dalton's Springtime Cider March 27, 2015 09:00

Leave it to Minnie to make us something we didn't even know we needed that we'll never live without again. Her Springtime Cider using our Apple Caraway Shrub is the perfect transitional cocktail- the perfect pause between winter and spring- and with the snow out East and the gloomy rain we've seen this week the Midwest, just what we needed to make it through the week. Think of it as the jacket to your bulky winter coat. With 4 short days left in March we've been wondering- is it really in like a lion, out like a lamb? While this month may leave us questioning the validity of the old adage, Minnie's cocktails never let us down.  

Springtime Cider



Missing those winter cocktails? Well, I’ve got you covered! This Springtime Cider will definitely help you transition into warmer weather.



Kansas City Canning Co’s Apple Caraway Shrub is simply delicious! Some people are afraid of caraway, but there’s nothing to fear, especially when it’s paired with apples!



Here’s a cool fact: Laird was America’s first commercial distillery with License #1 and their AppleJack is #1 in my book!

This cocktail is very simple and I promise it won’t let you down!

Ingredients:
1.5 ounces AppleJack
1.5 ounces Kansas City Canning Co Apple Caraway Shrub
.75 ounces Tawny Port
2 dashes Orange Bitters

Preparation:
Pour all ingredients into a mixing glass filled with ice. Stir for about 20 seconds. Strain into a rocks glass filled with fresh ice. Garnish with a large sprig of mint and three slices of apple.
Cheers!

 

Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 

 

 

 

 


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Minnie Dalton's Clementine Silver Fizz March 20, 2015 13:53

Oh my darlin'- Gin lovers rejoice! Minnie's got you covered this week with a spin on the oh-so-fancy Silver Fizz! Our Clementine Thyme Marmalade ups the ante with the perfect citrus, herbaceous spin for spring! Scroll for the recipe, shake one up- and enjoy the weekend!

Clementine Silver Fizz



This simple variation on the classic Sliver Fizz is perfect for a warm KC day!



The Clementine Thyme Marmalade gives this drink so much complexity and wonderful zesty flavor! If you love the flavor of orange this is definitely the cocktail for you!
The mouthfeel of this cocktail is out-of-this-world!



The herbal quality of the marmalade pairs extremely well with Broker’s London Dry Gin.

This cocktail is both appealing to the eye and amazingly delicious!
 
Ingredients:
1 ounce Club Soda
2 teaspoons Kansas City Canning Co. Clementine Thyme Marmalade
1 ounce 1:1 Simple Syrup
1 ounce Lemon Juice
3 dashes Orange Bitters
2 ounces Broker’s London Dry Gin
1 Egg White

Preparation:
Pour the club soda into a small Collins glass and set aside. Add remaining ingredients to a shaker and shake without ice for about 10 seconds. Add ice and shake very well. Fine-strain into the prepared glass and garnish with orange peel.
Cheers!

Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 


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Minnie Dalton's Dark n' Shrubby March 13, 2015 13:19

Our Resident Bartender Minnie has the perfect ticket for these blamy temperatures as we approach warmer months. She's crafted a riff on an old standard with our Blood Orange Ginger Shrub, Root Sellar's Pedal Hard Ginger Beer, and rum that's the perfect spin on a classic. Her Dark n' Shrubby will have you on island time, in no time flat- keep reading for the full recipe!

Dark n' Shrubby



One of my favorite things to do when creating new cocktail recipes is to take a classic and just do an ever-so-slight variation on it, so when I was thinking up a recipe that included the Blood Orange Ginger Shrub I immediately thought of the Dark ’N’ Stormy!



The simple addition of the Kansas City Canning Co. shrub takes this already delicious cocktail to the next level! The sweetness of the dark rum balances out the spiciness of the ginger in this drink.



I also used Root Sellers Pedal Hard Ginger Beer, which is a local beer that’s brewed in Weston, MO (5.3 % Alc./Vol.), but if you can’t find it, don't worry since regular ol’ ginger beer will be just as tasty!

Ingredients:
1.5 ounces Kansas City Canning Co. Blood Orange Ginger Shrub
4 ounces Root Sellers Pedal Hard Ginger Beer
2 ounces Goslings Dark Seal Rum

Preparation:

In a tall glass filled with ice, pour in the shrub. Then slowly pour in the ginger beer. Then very slowly pour the dark rum on top of the ginger beer. Garnish with a wedge of lime. Cheers!


Kansas City Canning Co.'s Resident Bartender Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 

 


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Minnie Dalton's Balsamic Grape Smash March 06, 2015 09:02

When we met Minnie Dalton, we felt like we won the lottery. When she agreed to be our Resident Bartender, creating custom cocktails with Kansas City Canning Co. products- we realized we actually did. Approaching her craft with fresh ebullience, with a mindful and resolute attentiveness to traditional standards- her work reflects laser sharp technique fused with soft composition. From the bottle, to the shaker, to the glass- she's got a finesse you rarely see. In other words, she's it people.

She'll be with us weekly- curating a series that will change the way you look at cocktails. We're so lucky to have her join us, and we're all the luckier for the libations she'll introduce! She leads with a cocktail featuring our Balsamic Pickled Grapes paired with J. Rieger and Co. Kansas City Whiskey for a balance of flavor and interest that's just enough, without being too much. A smooth transition for the weekend and just what we needed on this Friday. Happy hour, indeed.  

Balsamic Grape Smash 



This cocktail is so simple to make, yet very complex in flavor. This drink has a slight brininess to it, but it’s still a very gentle drink that is sure to impress all your dinner guests!



The Kansas City Canning Co. Pickled Balsamic Grapes are like nothing I’ve ever tasted, and can be used in anything from salads to your martinis!
They have so many uses!



I used local J. Rieger Whiskey, which has a lovely spicy characteristic to it that pairs very well with the warm pickling spices used in the Balsamic Pickled Grapes, but of course you can absolutely use whatever whiskey you have on hand.

Ingredients:

2 Wedges of Lemon
4 Kansas City Canning Co. Balsamic Pickled Grapes
.75 ounces Pickling Liquid from the Balsamic Pickled Grapes
.5 ounce 1:1 Simple Syrup
2 ounces J. Rieger & Co. Whiskey

Preparation:

Place the Lemon Wedges, Grapes, Pickling Liquid, and Syrup in a shaker and muddle well. Add Whiskey and shake for about 20 seconds. Fine-strain into a chilled coupe glass and garnish with a lemon twist. Cheers!


Minnie Dalton is an up-and-coming bartender in Kansas City committed to the art, craft and curation of cocktails. Born and raised in the Paris of the Plains, she has a great love for all things Kansas City, supporting and using local products when crafting new recipes. She is credentialed with active BarSmarts certification, liquor licensure, and is a proud member of the United States Bartenders' Guild (USBG) Kansas City Chapter. 


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Fig Granola with Anna Dudenhoeffer Simpson February 27, 2015 07:00

To say we're fans of the culinary blog Eat and Drink with Anna would be an understatement. We quickly (read: after a single click) became addicted to Anna Dudenhoeffer Simpson's gorgeous photos, delicious recipes and witty banter. Her approach to food and drink is effortless- elegant, accessible and refined without any fussiness- communicating a joie de vivre that's infectious. We're thrilled to have her joining as one of our new resident contributors, where she will be visiting our blog regularly to share her unique spin on ways to use our products- starting today with a recipe for Fig Granola that is sure to makes mornings sublime. Sub our Clementine Thyme Marmalade for a citrus spin if you missed out on our seasonal Rosemary Fig Spread- and be sure to bookmark this recipe for when it returns next fall! 

Homemade Fig Granola


I adore Kansas City Canning Co.’s seasonal Rosemary Fig Spread.  It is delicious on hearty, multigrain toast with butter and the perfect complement to sharp cheddar and a glass of full-bodied red wine.



But I love it most in homemade granola.  The Fig Spread’s jammy, spiced, earthy notes sweeten the rolled oats, walnuts, and pecans, and create a complexity of flavor that you can’t get from sugar or honey.



Some bites are sweet pops of fig, cinnamon, and nutmeg.  Others are savory crunches of toasted oats and nuts.  Enjoy with milk (dairy or almond), ice cream, or—my personal favorite—rich, creamy Greek yogurt.


Ingredients:

3 cups rolled oats
1 cup chopped walnuts
1 cup chopped pecans
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil
½ cup Kansas City Canning Co. Rosemary Fig Spread
¼ cup brown sugar
½ teaspoon salt

Preparation:

Preheat oven to 300°.  In a large bowl, combine oats, walnuts, pecans, cinnamon, and nutmeg.  In a smaller bowl, add vegetable oil, Kansas City Canning Co. Rosemary Fig Spread, brown sugar, and salt.  Remove any whole cinnamon sticks that may have been in the Spread.  Whisk to combine.  Combine all of the ingredients in the large bowl and mix with a wooden spoon or your hands.

Grease a large, rimmed baking sheet, and spread oat mixture evenly across the baking sheet.  Bake for 30-35 minutes until the granola is a light golden color, stirring and rotating occasionally to ensure it is cooked evenly.  Enjoy!

 

Resident Contributor Anna Simpson is a lifelong Kansas Citian, food-lover, and local goods enthusiast.  She's a lawyer by day, writer by night, and contributor for Feast Magazine's blog, The Feed.  She also writes and curates her own food blog, EatAndDrinkWithAnna.com, where she celebrates the age-old ritual of sharing good food and good wine with good people.

 


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Welcome! January 06, 2015 15:12

Check back soon for posts featuring recipes and use suggestions from some of our favorite food and cocktail tastemakers!


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